“I have always been a fan of carbonic maceration wines,” shares Tonya Pitts, sommelier and wine consultant. “This style of wine has its place in the world of wine. It is fresh, bright, easy drinking with the correct amount of fruit and tannin structure.”
What is carbonic maceration and how can it make a grape such as Tannat, for example, quaffable? Read my latest in Forbes to learn more.
Thank you for reading. What are your thoughts on carbonic maceration in wine?